【永久保存版】自慢したくなる本格チャーシューの作り方。4つのコツで、お店の味になります。

【永久保存版】自慢したくなる本格チャーシューの作り方。4つのコツで、お店の味になります。

This time, it’s a special dish you’ll want to make for someone else. Honey and spices are the key ingredients to make an excellent roast pork. In four steps, you can make moist and tasty roast pork. In four steps, you can make moist and tasty roast pork. Please try to make it. Today, unfortunately, it rained. When the weather is not so good, somehow the mood goes downhill as well. On such days, I would like to eat something tasty and get my usual energy back. So today, I’m going to make roast pork after a long time, using a pork belly block, which I splurged a little bit on. First, the preparation. Threading the pork. You don’t have to do this, but tying it up with thread will prevent it from losing its shape. but tying it up with thread will prevent it from losing its shape. There is a way to do it, but don’t think too much about it, as long as the length and width are tied tightly. First, tie a firm knot. After wrapping the string around your hand, turn it around and make a loop to wrap the meat. Once looped, pull the excess thread. Repetition of the process. Finally, thread the long side of the meat around and tie it with the thread at the other end to complete the process! 1% of the salt used for seasoning, relative to the amount of meat. This meat weighs about 400 g, so use 4 g of salt. Rub thoroughly all over with black pepper. Once wrapped in saran wrap, place in the refrigerator for about 10 minutes to allow the flavours to blend. Once wrapped in saran wrap, place in the refrigerator for about 10 minutes to allow the flavours to blend. In the meantime, prepare the pickling sauce. 150 cc soy sauce, 1 tbsp sake, 2 tbsp sugar, 4 slices ginger. Lightly pound and crush the garlic. It is very easy to use scissors to cut the green part of the spring onion. Then, spices add depth of flavour. In this case, star anise, cinnamon stick, huajiao and red chilli are used. In this case, star anise, cinnamon stick, huajiao and red chilli are used. You can use cinnamon sticks or even powder, or just any one of the spices. Bring to a boil over medium heat, then remove from heat and leave to cool. While it cools, it slowly brings out the flavours of the spring onions and spices. Pat the pork dry with kitchen paper and brown on all sides in a frying pan over medium heat. There are many ways to make chashu pork, but this procedure is recommended for a moist and tender texture. Before boiling, the surface is baked to coat the meat, preventing the juices that contain the flavour from running off. Put the pork and enough water to cover the pork in a pan. Bring to the boil and remove the lye. Cover with kitchen paper and simmer for 1 hour, keeping the heat just enough to bring the liquid to a simmer. keeping the heat just enough to bring the liquid to a simmer. Boiling tenderises the pork, removes excess oil and Impurities and gives it an elegant flavour. When a bamboo skewer is inserted and clear gravy is produced, turn off the heat. Wipe dry with kitchen paper and combine with the pickling sauce. Make sure that as much of the seasoning is spread over the meat as possible and leave it for 1 hour to allow the meat to absorb the flavours. If you marinate the meat too long, it will taste strong and the meat will become tough! The water used to cook the meat is also put to good use. The broth is packed with flavour, and bonito flakes are also added to create a soup like that served at ramen shops. Bring the broth with the dried bonito flakes to the boil and then turn off the heat. Wait 3 minutes, then strain through a colander. The only ingredients are spring onions. Add the strained broth, spring onions, soy sauce and salt to the pot. When the water boils again, impurities are removed! The roast pork is accompanied by bok choy. Once cut, divide into small pieces. When the water in the pot comes to the boil, add salt. First, soak only the roots in hot water for 30 seconds. Once the whole bok choy has been soaked in hot water, boil for 20 seconds. When wilted, drain in a colander and cool under running water, then squeeze out the water well. Remove the roast pork from the bag after 1 hour. Add the pickling sauce and 1 tbsp honey to the frying pan over medium heat. When it comes to a simmer, add the pork and toss it with the sauce, turning it over with tongs. When the sauce has reduced to a simmer and the whole dish is shiny, turn off the heat. Once on the plate, sprinkle with black pepper and leave to cool. Remove from the heat, remove the taco strings and slice just before eating. Thank you for watching my video until the end.

こんばんは。Kanaです。
今回は、誰かに作ってあげたくなる。ご馳走ごはん。
蜂蜜とスパイスが決め手の、絶品チャーシューを作ります。
美味しく仕上げる4つのコツで、しっとり柔らかなチューシューに仕上がります。ぜひ、作ってみてください。
　
★材料
・豚肉ブロック　400g
・塩　4g（お肉の重量の1％）
（下味）
・黒こしょう　小さじ1（下味）
・しょうゆ　150ml
・酒　大さじ1

・砂糖　大さじ２

・長ねぎの青い部分　1本分
・しょうが　4スライス

・にんにく　１かけ
・八角　１個
・シナモンスティック　1/2本

・花椒　小さじ1/2

・赤唐辛子１本　

・はちみつ大さじ1（仕上げ）

#焼豚 #チャーシュー　#豚肉レシピ